This delicious and hearty soup will appeal to absolutely all family members. Despite its simple name, it has a wide range of flavors. Moreover, the ingredients of this dish are very simple.
Ingredients:
- Young potatoes - 2 tubers;
- Veal or beef - 230 g;
- Carrots - 160 g;
- 2 small onions;
- Chicken egg - 2 pcs;
- Turnip - 100 g;
- Parsley roots;
- Leeks - 1 stalk;
- Vegetable oil - 4 teaspoons;
- Bay leaf;
- Ground black pepper to taste.
Preparation:
- Wash the beef or veal thoroughly, cut into large pieces, put on the bottom of the pan together with the parsley roots. Send bay leaves and whole carrots there. Boil the broth for 60 minutes, then gently strain through a sieve. Take out the boiled meat and chop it.
- Peel 1 onion, wash, finely grater. Wash the potatoes thoroughly, peel them and cut into large pieces. Grind turnips on a fine grater.
- Rinse the green onions and leeks thoroughly. Chop the leek into large cubes at an angle. Finely chop the green onion with your hands.
- Chop the remaining onion into large cubes. Cut two carrots into large pieces with a knife.
- Put the carrots together with chopped onions in a pan with preheated vegetable oil. Fry the ingredients until a characteristic golden color appears.
- Re-bring the strained broth to a boil. Put crushed meat, grated turnips, potatoes, onions, leeks and carrots there. Pour salt and pepper into the broth to taste. Boil for about 20 minutes.
- Boil chicken eggs in advance. Convict in cold water with ice, peel off. Cut the eggs into 4 wedges.
- Before serving, sprinkle the soup with chopped herbs and garnish with a boiled egg.
